Name: Stamped Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tbsp instant espresso powder; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract

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Stamped Chocolate Espresso Cookies are rich, deeply chocolatey treats with a bold espresso kick and a beautiful design pressed into every bite. The dough rolls out smoothly, stamps cleanly, and bakes into crisp-edged cookies that are as gorgeous as they are delicious. I love making these when I want something a little fancy, but still easy enough to pull off in my own kitchen.

Why I Love This Recipe

I love this recipe because the combination of cocoa and espresso gives the cookies a sophisticated flavor—bittersweet, aromatic, and perfect with a cup of coffee or a glass of milk. The dough holds its shape beautifully, which means the stamped patterns stay sharp after baking. These are always a hit for gift-giving, holiday trays, or when I just want to bake something that looks as good as it tastes. Stamped Chocolate Espresso Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Instant espresso powder
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract

Directions

I whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a bowl.
In a separate bowl, I cream the softened butter and sugar until light and fluffy.
I beat in the egg and vanilla extract until well combined.
I gradually add the dry ingredients to the wet mixture, mixing just until a soft, slightly firm dough forms.
I divide the dough in half, flatten it into discs, and chill it in the fridge for at least 30 minutes.
I roll out the dough between sheets of parchment paper to about 1/4 inch thickness.
Using a cookie stamp or embosser, I press a design into the dough and cut out the cookies with a round cutter.
I transfer the cookies to a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until set around the edges.
I let them cool on the pan for a few minutes, then move them to a rack to cool completely.

Servings and Timing

This recipe makes about 20–24 stamped cookies, depending on the size.
Prep Time: 15 minutes (plus 30 minutes chilling)
Cook Time: 10–12 minutes
Total Time: 55–60 minutes

Variations

Sometimes I add a handful of mini chocolate chips to the dough for extra texture. If I want a stronger espresso flavor, I increase the espresso powder slightly. For a festive twist, I dip half of each cookie in melted chocolate and sprinkle with flaky salt or crushed espresso beans. I’ve also used different extracts like almond or peppermint for unique seasonal versions.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They keep their shape and flavor well. I don’t reheat them, but they freeze beautifully—both baked and unbaked. If freezing the dough, I stamp and cut the cookies, then freeze them flat before baking straight from frozen, adding 1–2 extra minutes to the bake time. Stamped Chocolate Espresso Cookies

FAQs

Do I need a special cookie stamp?

No, but I love using one for that decorative touch. Any sturdy stamp, embosser, or even the bottom of a patterned glass will work well.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two ahead and store it tightly wrapped in the fridge. I let it sit at room temperature for a few minutes before rolling.

What kind of cocoa should I use?

I use unsweetened natural cocoa powder, but Dutch-process cocoa also works if I want a smoother, deeper flavor.

Can I skip the espresso?

Yes, but I love how it enhances the chocolate flavor. Even a small amount makes a big difference. For a kid-friendly version, I leave it out or use decaf espresso powder.

Why chill the dough?

Chilling firms up the butter, which helps the cookies keep their shape and gives a cleaner stamp. It also makes the dough easier to roll and cut.

Conclusion

Stamped Chocolate Espresso Cookies are a beautiful blend of flavor and design—rich, dark, and just the right amount of sophisticated. They’re ideal for cookie swaps, gifting, or treating myself to something a little extra special. With just a few pantry staples and a stamp, I can create bakery-worthy cookies right at home.